How to determine the CCP in snack products with aluminum packaging?

Hi,

Does anybody know about the CCP in snack products packaged in aluminum packaging?

Is frying process a CCP or only the metal detection is the CCP?

Thanks !

Hi Mb Maria,

Pake aja Codex Decision tree jadi bisa tau mana yang CCP n OPrP

Thank You

Hi,

 

Does anybody know about the CCP in snack products packaged in aluminum packaging?

Is frying process a CCP or only the metal detection is the CCP?

 

Thanks !

You can't really ask a group of strangers if something is a CCP or not.  You need to assess it as a team.  What hazards are there?  Are they significant?  

I don't know about frying but in most factories metal detection is a CCP.  Another argument could rage about whether this is right or not but in every factory I've ever worked at, at some point we've had a metal issue which of course should have been controlled by better PPMs and better prestart checks but wasn't. 

Just remember for aluminium packaging you'd need to use either a throat metal detector during filling or use a ferrous in foil detector on the finished pack (waste of time in my opinion as it won't detect Stainless Steel) or an x ray on the finished pack, expensive but the best option.  A conventional detector on the finished pack wouldn't work.

Hi,

 

Does anybody know about the CCP in snack products packaged in aluminum packaging?

Is frying process a CCP or only the metal detection is the CCP?

 

Thanks !

IMEX raw breaded/battered seafood = NO

But if the output were RTE maybe YES.

As per GMO, it all depends.

Dear Maria

GMO is talking right.

What do you think what type of hazard is controlled by what control measures?

In process flow chart frying is main part at that step pathogenic micro organism like salmonella are killed by frying temperature say 185 degree Celsius but no further step in flow chart in your case to control pathogenic microorganism.

Hence it (frying) would be considered as CCP and frying temperature (e.g. 175-185 degree Celsius) would be CL

But all would come from the risk assessment hazard analysis in your haccp study and it's plan.

What do you standard of FSMS are you following?

Sent from my E2363 using Tapatalk

PS - Frying time temperature both would be CL. All CCP should be validated.

PPS - Simply look how much hazard generally physical and microbial comes with products and you think to remove or reduced to acceptable level with your current practices.

Hi Maria,

Here is one, non-RTE, example -

haccp plan - frozen raw breaded fish sticks.pdf   170.3KB   75 downloads